Roasted Pumpkin Coconut Curry Soup Recipe

Name: Roasted Pumpkin Coconut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pumpkin; 4 Tablespoons Olive Oil, Divided; 1/2 Tablespoons Sea Salt; 1 teaspoon Ground Black Pepper; 1 whole White Onion; 1 piece Thumb Sized, Fresh Ginger; 3 cloves Garlic; 1 Tablespoon Curry Powder; 1 teaspoon Dried Chili Flakes; 1 cube Vegetable Stock; 1 pint Water; 1/2 cans (about 13 1/2 Oz. Size) Coconut Milk, Plus More To Serve; Fresh Coriander (cilantro), For Garnish

Servings: persons

1 whole Pumpkin
4 Tablespoons Olive Oil, Divided
1/2 Tablespoons Sea Salt
1 teaspoon Ground Black Pepper
1 whole White Onion
1 piece Thumb Sized, Fresh Ginger
3 cloves Garlic
1 Tablespoon Curry Powder
1 teaspoon Dried Chili Flakes
1 cube Vegetable Stock
1 pint Water
1/2 cans (about 13 1/2 Oz. Size) Coconut Milk, Plus More To Serve
Fresh Coriander (cilantro), For Garnish

1
Preheat oven to 400u00b0F.
2
Remove the seeds of the pumpkin and cut the pumpkin in pieces (about 1 1/2 inch). Toss pumpkin with 2 tablespoons of olive oil, the salt and pepper. Spread evenly on a baking tray. Roast for 25 minutes.
3
Put a soup pan over medium heat and add remaining 2 tablespoons of olive oil. Chop onion and fry for about 2 minutes. Peel and slice the ginger and press the garlic. Add to the pan, stir and fry for 1 more minutes.
4
Add curry powder and chili flakes and fry for 1 minute. Add pumpkin, stock cube and water. Stir, turn down the heat to low and let it simmer for 15 minutes.
5
Take of the heat and puree with a blender into a smooth soup. Add coconut milk, put back on low heat and let it simmer for 5 more minutes. Add more spice to taste.
6
Serve with a dollop of coconut milk and some fresh coriander (cilantro).

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Pumpkin, 4 Tablespoons Olive Oil, Divided, 1/2 Tablespoons Sea Salt, 1 teaspoon Ground Black Pepper, and more.

Yes, Roasted Pumpkin Coconut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin Coconut Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions